Beef Shoulder Muscle

[djmarko]

I've been interested in cooking some shoulder clod. I found a cut in BJ's labeled Beef Shoulder Muscle C9. It weighs 5.35lbs. I believe this is cut from the clod. What's the best way to cook this?

 

[qman]

Where the fark did you find that. If it is meat it is muscle. That is most definitely not USDA standard labeling language. If it is shoulder, it is part of the clod, but who knows what part.

 

[BobberQer]

Hey DJ .. smoke it round 250*, until it gets to 195 internally .. let rest in foil, or cooler for about an hour... slice thin... good stuff..what's left over you can use for chili...if ya needd any more help PM me.. wow, another LI guy.. did you by chance get over to Big Daddy's last w/e was good.. I live in Lindenhurst.. good luck to ya..

 

[jsmoker]

Never done clod. Have gotten deep into those tip roasts and made some fantastic Q out of those. Cooked at 250 until ~165 (taken all the way in the middle of the chunk) and sliced thin like prime rib. The outside get's very well done and the inside stays medium rare. Served up with some horsey sauce on buns. Every 45 minutes or so I'd lay pats of butter on the meat to help keep it moist and tender. Good eatin'.....

 

[djmarko]

Thanks for the ideas guys. Actually I'm a CBJ and was judging at the "Pork in the Park" BBQ contest in Salisbury, MD. a week ago. Went from there to visit family in Va. Beach. Checked out BJ's there & that's where I found it. Did some checking on the net & as best I can figure it looks like what they're calling the clod center.

 

[smokeyy]

I am a meatcutter at BJ's and it is the clod center, http://www.rdranch.com/uDocs/BEF12664_shdcvr_sm.pdf

 

[Bigmista]

Interesting. Learn something new everyday. Can't wait till Capt. Cryovac sees that.

 

[brdbbq]

Can't wait till Capt. Cryovac sees that.

....You made me pass gas Mista.

 

[Bill-Chicago]

I am a meatcutter at BJ's and it is the clod center, http://www.rdranch.com/uDocs/BEF12664_shdcvr_sm.pdf

Thanks Smokey, thats a pretty cool file

 

[djmarko]

Hey Smokeyy, how would you cook that clod center? Should I cook whole the way it is or separate more as shown in the URL you included?